Easy Beef Taco in a Bowl Recipe
This taco in a bowl recipe takes taco fillings to a whole new level. Ground beef, homemade taco seasoning, Mexican rice, green chilies, salsa, black beans, and shredded cheese are topped with sour cream, avocado, and cilantro for a delicious taco meal without the shell. A taco rice bowl so perfect, you’ll want to save the leftovers for easy meal prep lunches.
Servings 6 people
Calories 518kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 onion diced
- 1 red bell pepper chopped
- 3 cloves minced garlic
- 1 (4.5 oz) can diced green chiles
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1.5 tsp paprika
- 1.5 tsp sea salt
- 1.5 tsp oregano
- ⅓ cup tomato paste
- ½ cup salsa
- 1 ⅓ cups long grain white rice
- 2 ¾ cups chicken broth
- 1 can black beans drained and rinsed
- 1.5 cups shredded cheddar cheese or cheese of choice - feel free to use dairy free shreds!
Instructions
- Heat oil in a large deep skillet over medium heat.
- Add the onions, pepper, and garlic and stir for 2-3 minutes. Add the ground beef and saute while breaking up with a wooden spoon until no pink remains.
- Add in the can of diced green chiles + the chili powder, cumin, garlic powder, onion powder, paprika, salt and oregano and stir until combined and fragrant.
- Add in the tomato paste and salsa and stir. Pour in chicken broth, beans, and rice. Stir and bring to a boil. Cover and reduce heat to medium low for 16-18 minutes, stirring occasionally, until the rice is tender and liquid has been absorbed.
- Add cheese on top, then cover again until the cheese is melted (you can keep it on low heat while it melts).
- Serve topped with avocado, cilantro, sour cream, or other desired toppings!
Notes
Turkey Taco Bowl: If you want, you can use ground turkey taco meat for this recipe instead of beef.
Vegan Taco Bowl: Use beyond meat or your favorite beef alternative and follow the same instructions to make a vegan taco bowl. Use vegan shredded cheese and vegan sour cream for the toppings.
Corn: I didn’t add corn to my taco rice bowl, but you can if you would like to. Add one can of corn, but be sure to drain and rinse the corn before adding it to the skillet. Add the beans, then corn.
Storage: Store leftovers without toppings in an airtight container in the refrigerator for up to 4 days. Serve with desired toppings when ready to eat.
Toppings: Top your taco in a bowl recipe with shredded cheese, tortilla chips, sour cream, guacamole, avocado, and/or cilantro.
Meal Prep: For easy taco bowl meal prep, store each serving in its own container for a quick, grab-and-go lunch.
Nutrition
Calories: 518kcal | Carbohydrates: 54g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1502mg | Potassium: 842mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1686IU | Vitamin C: 33mg | Calcium: 276mg | Iron: 5mg